The germinated brown rice products obtained with existing production processes have cracks in appearance, long cooking time, a hard and granular texture, and bad taste. In order to solve the problems, we selected germinate, initial moisture of the solid, sterilization temperature and sterilization time as influencing parameters, and sensory evaluations as quality indicators of germinated brown rice of pre-cooking. To obtain the optimal parameters of the process technology, used response surface methodology to study the production method of germinated brown rice of pre-cooking. The results showed that, to achieve the highest sensory comprehensive scores of 73, the optimal processing parameters were: the initial moisture of the solid of 37%, the sterilization temperature of 119 ℃, the sterilization time of 14 min. The production method of germinated brown rice of pre-cooking could reduce cooking time, stimulate the unique fragrant taste of brown rice, and be cooked synchronously with white rice, germinated brown rice of pre-cooking had better taste.